Deviled eggs are the quintessential party appetizer. So if you’re thinking of whipping up a batch, my Creamy Buffalo Fried Deviled Eggs would be a perfect choice. If you’re like me, I’m always looking for ways to incorporate one of my favorite flavors — buffalo!
I grew up eating these all the time and would get in trouble when sneaking into the kitchen to grab a few when I thought no one was looking. My love for deviled eggs combined with my craving for anything buffalo led me to this recipe. It’s certainly “out of the box” and the best of both worlds in a single bite. Just like Lays potato chips — “Betcha can’t eat just one!”
The spiciness the buffalo sauce delivers on the flavor but doesn’t overpower the dish. The mixture of the egg yolk and the mayo provides the creamy factor and slightly cools off the heat from the buffalo.
Ingredients you’ll need:
- The base of a deviled egg is the egg itself. This recipe calls for 6 organic eggs (this makes 12 individual deviled eggs), but you can easily increase the batch size for a large group. You need 1 additional egg to use to coat the hard-boiled eggs prior to frying.
- Buffalo sauce on chicken wings is awesome but when you add that into an Italian breaded hard-boiled egg you have something special.
- A traditional deviled egg filling is made with mayo, relish (sweet or dill), and yellow mustard. Depending on who makes it, the ratio between mayo and mustard will vary. For this recipe, I go for more mayo to lessen the tartness as the buffalo will fill that role.
- Because you are frying your eggs, you’ll need Italian breadcrumbs and all-purpose flour.
- And because I’m a fan of seasoning everything, add a little oregano, black pepper, garlic powder, and Himalayan salt for good measure.
How to make fried deviled eggs:
This recipe doesn’t take much time so you will be enjoying these in no time. You’ll begin by boiling your eggs for 20 minutes. This allows the inside of the yolk and egg white to stiffen up enough to peel the shell with no problems.
Everyone has a technique when it comes to removing the shell. I simply drop the boiled egg on its sides a few times and the top and bottom portions of the eggshell pull off with ease.
Once the shell has been removed, slice your eggs evenly down the middle. Remove the yolk from the center and place it into a bowl. Add the buffalo sauce, mayo, yellow mustard, relish (I use dill), and remaining ingredients into the bowl and mix until smooth.
Set your filling to side. You’ll add this mixture back to the eggs once they are fried and have an opportunity to cool down.
Place the sliced hard-boiled eggs into a pan of flour. Coat them well then dip into the egg mixture. Once coated add the eggs into your breadcrumbs and make sure they are completely covered.
Heat your skillet to medium heat. Add your cooking oil and fry the hard-boiled eggs for 2 minutes on each side. Remove from the oil and place them in on rack or paper towel to soak up the excess oil.
Fill the fried hard-boiled eggs with the buffalo mixture you made earlier and top off with paprika, if desired.
You can actually dip these bad boys in creamy buffalo sauce (if you love the additional heat as I do) or you can enjoy as-is.
This Buffalo Fried Deviled Eggs will definitely win over family and friends at the next family gathering. When you want to share a unique appetizer idea give this recipe a spot on the table and no one will not be disappointed.Print